Description
Fresh pasta and store-bought sausage come together in this Vegan Ravioli & Sausage Stew for an easy weeknight meal on the table in less than 30 minutes.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 vegan Italian sausage links (such as Beyond Meat)
- 1 Tbsp Italian seasoning
- 8 cups kale, chopped
- 3 qt vegetable broth
- 2 packages vegan ravioli, such as Kite Hill
- 1 can cannellini beans, drained and rinsed
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Saute the onion and garlic: In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook for about 5 minutes until translucent.
- Crumble in the sausage: Cook for 5 minutes until browned.
- Add the seasonings and greens: Stir in the Italian seasoning, kale and 2 quarts of the broth. Simmer for 10 minutes.
- Stir in the remaining ingredients: Add the ravioli and beans: Stir in more broth as needed to cover the ravioli. Cover and simmer for 4 minutes.
- Taste: Season with salt and pepper as needed.
Notes
- Soy Allergy? Omit the sausage or use seasoned and crumbled tempeh or Pumfu.
- Gluten Allergy? Use a gluten-free ravioli or pasta
- Spoiler Alert: Vegan Ravioli & Sausage Stew will stay fresh in an airtight container in the refrigerator for 3 days. (When reheating, add more broth as needed.)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian